CN102308857B - Corn biscuit flour and production method thereof - Google Patents
Corn biscuit flour and production method thereof Download PDFInfo
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- CN102308857B CN102308857B CN201110050649.0A CN201110050649A CN102308857B CN 102308857 B CN102308857 B CN 102308857B CN 201110050649 A CN201110050649 A CN 201110050649A CN 102308857 B CN102308857 B CN 102308857B
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Abstract
The invention discloses corn biscuit flour and a production method thereof. The corn biscuit flour is obtained by mixing the following components in parts by weight: 20-40 parts of ultrafine fried corn flour, 30-50 parts of ultrafine raw corn flour, 15-20 parts of rice flour, 5-15 parts of wheat flour, 2-4 parts of soy flour and an appropriate quantity of seasoning auxiliary materials. The production method of the biscuit flour comprises the following steps of: (1) cleaning corn, peeling and degerming; (2) smashing and sieving with a 150-mesh sieve to obtain ultrafine raw corn flour; (3) adding 30 percent by weight of water into the raw flour, stirring uniformly, extruding and curing into corn noodles; (4) smashing dry corn noodles into ultrafine fried corn flour of which the fineness is over 200 meshes; and (5) weighing raw materials in the material ratio and fully mixing uniformly. Corn flour accounts for about 70 percent of the corn biscuit flour. Prepared biscuits are golden brown in color, have strong corn smell, rich nutrition and crisp and delicious taste, and do not cause excessive internal heat after being eaten.
Description
Technical field
The present invention relates to a kind of corn flour and production method thereof, particularly a kind of corn flour and production method thereof of making biscuit of being exclusively used in.
Background technology
Corn is a kind of nutritious food, crude fibre, amino acid and the trace element wherein containing be rice, wheat can't be obtained, people have clearly realized that high nutritive value and the health care of corn, wish often edible corn food, therefore multiple corn food arises at the historic moment, and corn flour biscuit is exactly one of them.But, but there is coarse mouthfeel, crisp not in the biscuit of making take conventional corn powder as Raw material processing for a long time always, eat the deficiencies such as rear nondigestible, easy general hydrochloric acid in gastric juice, and the corn composition in existing corn-dodger dry powder only accounts for less than 30%, the content of corn is less, nutrition content is on the low side, and lacks the distinctive fragrant of corn, and these factors have hindered the consumption of people to corn biscuits.
Summary of the invention
The object of the invention is to thoroughly overcome the existing deficiency of existing corn-dodger dry powder, corn-dodger dry powder and production method thereof that a kind of corn content is high are provided, with this corn-dodger dry powder can process make crisp, mouthfeel is suitable and the biscuit with strong corn fragrance.
The technical scheme that realizes above-mentioned purpose is:
A kind of corn-dodger dry powder, it is characterized in that, it is mixed and is formed by ultrafine fried corn powder, the ultra-fine fecula of corn, rice meal, wheat flour and soyabean protein powder and auxiliary and condiment, the proportioning of described various materials is counted by weight: ultrafine fried corn powder 20-40, the ultra-fine fecula 30-50 of corn, rice meal 15-20, wheat flour 5-15, soyabean protein powder 2-4, auxiliary and condiment is appropriate.
The fineness of above-mentioned ultrafine fried corn powder is more than 200 orders; The fineness of the ultra-fine fecula of corn is 150 orders.
Above-mentioned auxiliary and condiment is salad oil, white sugar, sodium carbonate and ammonium hydrogencarbonate.
The preferred version of above-mentioned material proportion is counted by weight: ultrafine fried corn powder 25-35, and the ultra-fine fecula 35-45 of corn, rice meal 15-18, wheat flour 8-12, soyabean protein powder 2.5-3.5 auxiliary and condiment is appropriate.
The production method of corn-dodger dry powder of the present invention completes in the steps below:
(1) select Quality Protein Maize, clean successively, decortication, degerming;
(2) by crush maize, cross 150 mesh sieves, become the ultra-fine fecula of corn;
(3) in the ultra-fine fecula of corn, add the water of 30% (W/W), and even rear with squeezing, maturing machine by its squeezing, maturing and become the vermicelli of diameter phi=1.2-1.5 millimeter, airing is dry or dry;
(4) dry corn vermicelli is pulverized with micronizer, making more than its fineness reaches 200 orders, becomes ultrafine fried corn powder;
(5) by above-mentioned corn biscuits powder material parts by weight proportioning, by each material fusion together, after fully mixing by metering packing.
In above-mentioned steps (2) and (4), the temperature in crushing process is controlled at lower than 38 ℃.
In described step (3), the temperature of slaking is controlled at 110 ℃-120 ℃; Bake out temperature is 32 ℃-38 ℃.
In corn-dodger dry powder of the present invention, corn flour accounts for approximately 70%, and wherein ultrafine fried corn powder has stronger bonding force after adding water, and it can coordinate powder to be bonded together preferably other.This corn-dodger dry powder easily ferments, and it is golden yellow that the biscuit of manufacturing is, and has strong corn fragrance, and nutritious, palatable crisp, can not get angry after eating.
The specific embodiment
Below in conjunction with embodiment, the present invention will be further described.
Embodiment 1
(1) select Quality Protein Maize, after being screened impurity elimination, trickle, drain, send into and in peeling machine, slough corn epidermis and plumule, be broken into again oarse-grained corn particle, then corn particle be placed in the water of 25 ℃ of left and right and soaked 22 hours, pull corn out and dewater, make the water content of corn be less than or equal to 20%, pulverized again, crossed 150 mesh sieves, become the ultra-fine fecula of corn.Temperature in crushing process is controlled at lower than 38 ℃.
(2) get the ultra-fine fecula of quantitative corn, by its weight, add 30% water, with even rear with bitubular squeezing, maturing machine by its extruding and cure into the vermicelli shape of φ=1.2-1.5 millimeter, temperature during squeezing, maturing is controlled at 110 ℃-120 ℃, then airing is dry or dry in 32-38 ℃ of environment.
(3) dry corn vermicelli is pulverized with micronizer, made more than its fineness reaches 200 orders.Temperature in crushing process is controlled at lower than 38 ℃.
(4) count by weight, take 25 parts, more than 200 orders ultrafine fried corn powder, 45 parts of the ultra-fine fecula of 150 object corn, 20 parts of rice meals, 6 parts of wheat flours, 4 parts of soyabean protein powders, these materials are blended together, after mixing, by per kilogram compound, add 50 grams of salad oils, 200 grams of white sugar, 2 grams, sodium carbonate, 2 grams of ammonium hydrogencarbonates again, then stir, also can dress up bag by measuring seal.
Embodiment 2
The ultra-fine fecula of corn and ultrafine fried corn powder complete according to (1) described in embodiment 1-(3) step, then count by weight, take 30 parts, more than 200 orders ultrafine fried corn powder, 40 parts of the ultra-fine fecula of 150 object corn, 15 parts of rice meals, 12 parts of wheat flours, 3 parts of soyabean protein powders, these materials are blended together, after mixing, by per kilogram compound, add 50 grams of salad oils, 200 grams of white sugar, 2 grams, sodium carbonate, 2 grams of ammonium hydrogencarbonates again, then stir, by measuring seal, dress up bag.
Embodiment 3
The ultra-fine fecula of corn and ultrafine fried corn powder complete according to (1) described in embodiment 1-(3) step, then count by weight, take 35 parts, more than 200 orders ultrafine fried corn powder, 40 parts of the ultra-fine fecula of 150 object corn, 15 parts of rice meals, 8 parts of wheat flours, 2 parts of soyabean protein powders, these materials are blended together, after mixing, by per kilogram compound, add 50 grams of salad oils, 200 grams of white sugar, 2 grams, sodium carbonate, 2 grams of ammonium hydrogencarbonates again, then stir, by measuring seal, dress up bag.
Claims (3)
1. a corn-dodger dry powder, is characterized in that: the production method step of described corn-dodger dry powder is as follows:
(1) select Quality Protein Maize, clean successively, decortication, degerming;
(2) by crush maize, the temperature in crushing process is controlled at lower than 38 ℃, crosses 150 mesh sieves, becomes the ultra-fine fecula of corn;
(3) in the ultra-fine fecula of corn, add the water of 30% (W/W), with even rear with squeezing, maturing machine by its squeezing, maturing and become the vermicelli of diameter of phi=1.2-1.5 millimeter, airing is done or is dried, and during squeezing, maturing, the temperature of slaking is controlled at 110 ℃-120 ℃; Bake out temperature is 32 ℃-38 ℃;
(4) dry corn vermicelli is pulverized with micronizer, the temperature in crushing process is controlled at lower than 38 ℃, and making more than its fineness reaches 200 orders, becomes ultrafine fried corn powder;
(5) by ultrafine fried corn powder 20-40, the ultra-fine fecula 30-50 of corn, rice meal 15-20, wheat flour 5-15, soyabean protein powder 2-4, auxiliary and condiment is appropriate, according to the parts by weight proportioning of each material, and be blended together, after fully mixing by metering packing.
2. according to corn-dodger dry powder claimed in claim 1, it is characterized in that: described auxiliary and condiment is salad oil, white sugar, sodium carbonate and ammonium hydrogencarbonate, the addition in per kilogram corn-dodger dry powder is: 50 grams of salad oils, 200 grams of white sugar, 2 grams, sodium carbonate, 2 grams of ammonium hydrogencarbonates.
3. according to corn-dodger dry powder claimed in claim 1, it is characterized in that: the proportioning of described material by weight mark is counted: ultrafine fried corn powder 25-35, the ultra-fine fecula 35-45 of corn, rice meal 15-18, wheat flour 8-12, soyabean protein powder 2.5-3.5, auxiliary and condiment is appropriate.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201110050649.0A CN102308857B (en) | 2011-02-25 | 2011-02-25 | Corn biscuit flour and production method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201110050649.0A CN102308857B (en) | 2011-02-25 | 2011-02-25 | Corn biscuit flour and production method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN102308857A CN102308857A (en) | 2012-01-11 |
| CN102308857B true CN102308857B (en) | 2014-04-16 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201110050649.0A Expired - Fee Related CN102308857B (en) | 2011-02-25 | 2011-02-25 | Corn biscuit flour and production method thereof |
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Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104920539A (en) * | 2015-05-11 | 2015-09-23 | 吉林农业大学 | Special flour for full nutritional corn biscuit and production method thereof |
| CN105707663A (en) * | 2016-01-13 | 2016-06-29 | 吉林农业大学 | Special flour for corn cakes, and production method of special flour |
| CN105901474A (en) * | 2016-04-20 | 2016-08-31 | 安徽省天麒面业科技股份有限公司 | Production method of fresh and tender wheat dry flour |
| CN107751289A (en) * | 2017-11-28 | 2018-03-06 | 梁洪孝 | A kind of corn is bakeed flour and the preparation method of shortbread type biscuit prepared by flour is bakeed using corn |
Family Cites Families (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20020039612A1 (en) * | 2000-08-21 | 2002-04-04 | Charles Gambino | Frozen filled waffle |
| CN1302724C (en) * | 2004-08-21 | 2007-03-07 | 周耀英 | Method for producing maize ultra-fine powder |
| CN1302725C (en) * | 2004-08-21 | 2007-03-07 | 周耀英 | Pure corn instant noodle |
| CN1943362A (en) * | 2006-06-07 | 2007-04-11 | 玛哈特·哈力塔依 | New series mixed flour food |
| CN101416651A (en) * | 2007-10-24 | 2009-04-29 | 国庆堂 | Soyabean protein composite whole wheat |
| EP2229822B1 (en) * | 2008-08-04 | 2014-06-18 | Cereal Ingredients Inc. | Food particle for promoting wellness |
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| CN102308857A (en) | 2012-01-11 |
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